PaulR

I just received a new knob for the back of my KK:

It's beautiful, nicely crafted by U2PLT (http://www.cozycrafted.com/).

Just waiting for the one for the front dial....

It was jummy!!

In all fairness, I couldn't get the soccarat happening... maybe a few minutes longer next time...

Cooked some paella...

On the KK

In the pan:

Delicious...

Re: No Wimp here..

No wimp here but honestly the runny nose and sweats at every meal gets a bit old.

We just ordered Dorset and Morich Naga seeds.. 1,000,000- 1,500,000 Scoville heat units.

If you would like to push the boundaries of what you think hot is..

Get some of this:

Dragons Breath Chilli Sauce at 5,000,000 Scoville heat units it should separate the men from the mice. Squeek squeek!

The Chili seed Company..

Try their Chilli Chocolate Almonds..

Good stuff

Hi Dennis, you may have to edit your link as it doesn't like the htm/

Anyway let's see if the allow the seeds into oz (doubt it)... I'll give it a go...

Gotta luv those chillies!!

I just clip it onto one of rods seems to work fine, it hasn't come off yet.

When the guru boys & girls come up with the new upgraded wireless version I might get that one and include one of their gadgets to clip into...

Hmmm need to ask the boss for a raise with all these bbq gadgets...

Looks great, here's me thinking NY meant sky scrapers etc.

Judging by the rock garden that's not the case...

Looks great!, I have asked them for a quote to ship to Oz...

Sjeesh the number of toys for the KK is limitless!!!!

That looks great!!!!

Resistance is futile!

It's still there (not much changed):

http://www.komodokamado.com/wiki

Just PM me if you want rights to publish...

Re: gas startup

As soon as I get the proper gas fitting from Dennis I hope to be using the gas attachment for lighting up. Jasen you mention here if using the gas attachment to only light a small amount of charcoal maybe 2 minutes. I am familiar with the "minion" method for slow cooks' date=' but here the lit charcoal is on top of unlit. Using the gas attachment even thou you only light a small amount will not the whole stack get lit in short order as it's from the bottom up?[/quote']

I reckon DJ's experience is the same as mine...

Although you light from the bottom if you keep the oxygen flow to a minimum the KK won't be able to burn "the whole stack".

i.e. keep the top turned for about 1/4 and keep the bottom closed .... oh yeah use a BBQ guru to regulate the amount of air...

PC you wanna chime in?

What recipe are you following? The preferment I normally let go over night about 8-12 hours. The ferment is 2.5 hours folded twice instead of punched down. The final rise is 2 to 2.5 hours. My first breads where dense. I think it takes a while for the starter to get to where it makes good bread. Then again I was a complete newbie so it could have been me. The temperature of all your ingredients will change your fermenting time too. Have you considered that?

Basically your recipe...

1 cup of my starter with 2 cups of flour (1/4 cup of warm water as my starter is a bit watery...) + oil + sugar + salt...

It definitely takes at least 24 hours to double in size. Hmm folded twice...Haven't done that I punched followed by letting it rise again...

All ingredients are room temperature and it's about 24 (75F) here at the moment..

I've baked a couple of bread...

Not good enough for pictures yet (so it didn't happen haha! )

What didn't happen (due to my impatience) is letting it raise long enough.

I'm finding the first round takes about 24-36 hours to let it double in size then punching it down and letting it rise again (4 hours)..... I baked the bread in the KK twice but it has a great taste but it's a bit too dense..

Anyway I'm trying again this weekend and will let the bread sit for another 24 hours AFTER I punched it done...

Does anyone else have similar times? (or is it my starter that's slow; ozzie starter she'll be right)

Paulr, I agreed with you for the first two years, I felt the same way, and kept mine uncovered. I realized now, being new to Midwest conditions, frigid conditions does take it's toll on things outside, I mean everything. There's nothing wrong with taking extra steps to care for your art. I collect a bit of art myself (maybe I just think so); to show off many things means removing it from it's protection. Some of us like to protect our prized kookers in the same way. Weather under a sap tree, in the Midwest, or whatever. IMHO

Both my webers have jammies (not jb-jammies though) but given that my KK is under cover (pergola) and we do not have any frost in Sydney I reckon I'm lucky enough to keep it as eye candy 24x7

That looks great.. (both the butt and the KK; must be a cousin of aussie blue)...

...I am happy with Tru-tel reading even though I know it is higher than the grill surface (usually 25-50 degrees hotter....-=Jasen=-

Exactly, I don't understand why Paul is seeing the reverse.

Few things I am confused about with his post. He is saying he has set the Guru at 340 (was that the temp readout or setpoint?). Another is he is saying top rack (main grill or upper top rack). All these things can factor in. If the meat is actually on the top rack, then a large mass of cold meat near the Tru-tel would bring it's temp down. But who knows. Really, all that matters is to test them both out where you are happy with them. Next is trust them and cook based on temps you are happy with them indicating. That is the part of learning any grill, trial and experiment till you get the results you want with the temps indicated by your devices. None of the equipment we are using is really that accurate anyway as there is too much room for error based on placement, air flow patterns and food position.

-=Jasen=-[/quote:ahhbkyx9]

340 is how high I want the pit temp to go (setpoint doesn't go that high anyway? hmm crispy food )

I'm measuring at the main grill (on the side but well away from the meat??)..

Granted there are temp differences I was just curious to know how much (i'm fairly precise with my temps and a diff of 25 degrees in a 15 cm space was I thought a bit much but hey what do I know...

Nope, temp at the top grate is lower than what the guru is indicating...

I have the clip in a position about as far from the wall as the tip of the tel-tru, this is not intentional but I figured don't want to measure the "centre" of the grill (which is used by meat anyway ) and not too close to the wall....

Guru Themps...

Hi Deej, if I set my guru to 340 (clipped on the top grate) my KK (Tel-Tru) is telling me the temp is 310.... is there that much in it (between the measurements from the dome and the top grate???

PS Neither have been calibrated for a while (guru 3 years old; Tru a few months)

Ardbeg!

Sacrilege!

Ardbeg should not be mixed like some cheap blended scotch but should be enjoyed on it's own... Fifty lashes!!

Don't drink it if you're going to waste it...instead sent it to Sydney where it will be appreciated

Started my starter on Saturday (using whole wheat flour) using the instructions in the first post (2 tbps flour + 2 tbps water a day)...

I'ts now Wednesday evening and I can't see any bubbles (it does smell sour).... Is this going the right way?

I am being serious...

I emigrated from Amsterdam to Sydney (so I sorta know what snow is...)

PS Aussie Blue agrees with me that although he can withstand cold weather he'd rather not

Nah, move further South and emigrate to Oz... nice weather down here...

Snow??? huh???

When I asked him whether it was a heat deflector or pizza stone' date=' Dennis told me that the stainless was to diffuse the heat on the underside of the deflector. He said that there was some history of plain stones getting wet and then cracking when placed over the coals.[/quote']

Oopsie, I'm using the stainless as a drip tray as well not as a deflector-protector

No problems yet (and yes I keep it well away from rain..)

Re: Rotis Socket To Motor Shaft Mod!

OK, took me a while to finally get around to putting something together. But it is based on PaulR's suggestion of adding a spring to the mix. So I drilled and tapped one end and bolted a spring to it, then placed a SS washer about 1/2 way down to give something to grab hold of while compressing the spring. Works like a champ!

-=Jasen=-

Great solution... happy to make suggestions...

My problem is that I'm not handy!!(well I have two left hands (sometimes)).

May have to PM you and see if somethign can be arranged (it's under 4 lbps right?insider joke )

Well dunno about the others but I alternate mine??

When I do an indirect the next time I'll just turn it and have it "burn off" the mess from the last cook during start-up?

I have a foodie wife and she knew (but she doesn't know too much about fighter planes or PC's so we're even I reckon)

Googling:

Delicated: Describes an item that has been tenderized, by passing through a “cube steak†machine or pounding with a meat mallet, in order to break up connective tissue.